A spring frittata with asparagus, mushrooms, and a crisp sourdough base, ideal for brunch or light meals.
# What You Need:
→ Sourdough Crust
01 - 6 slices sourdough bread, crusts removed
02 - 2 tablespoons unsalted butter, melted
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup cremini or button mushrooms, sliced
05 - 1 small shallot, finely chopped
06 - 2 tablespoons olive oil
→ Egg Mixture
07 - 8 large eggs
08 - ⅓ cup whole milk
09 - ¼ cup heavy cream
10 - ½ cup grated Gruyère cheese
11 - ¼ cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - ½ teaspoon salt
14 - ¼ teaspoon ground black pepper
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish with butter or cooking spray.
02 - Arrange sourdough slices to fully line the bottom and sides of the prepared pan, overlapping slightly. Brush generously with melted butter. Bake for 8 to 10 minutes until just crisp. Remove from oven and set aside to cool slightly.
03 - Heat olive oil in a skillet over medium heat. Sauté shallot for 1 to 2 minutes until fragrant. Add mushrooms and cook until softened, about 4 minutes. Add asparagus and sauté for 2 to 3 additional minutes until tender-crisp. Remove from heat.
04 - In a large bowl, whisk together eggs, whole milk, heavy cream, Gruyère cheese, Parmesan cheese, fresh chives, salt, and black pepper until thoroughly combined and homogeneous.
05 - Spread sautéed vegetables evenly over the prepared sourdough crust. Pour egg custard mixture over the vegetables, ensuring even distribution.
06 - Bake for 25 to 30 minutes, or until the frittata is puffed, golden brown, and the center is just set with a slight jiggle. Remove from oven and allow to cool for 5 minutes before slicing.
07 - Slice the frittata into wedges and serve warm or at room temperature as desired.
